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10 Burgers Made Better With One Secret Ingredient

Don’t make the mistake of serving boring hamburgers at your cookouts this summer! Check out some tasty burger recipes below, and then unleash them at your next gathering (but only if you want people talking about your awe-inspiring skills for the rest of the year).

Directions:
- Heat up the grill. Divide beef into 4 portions. Shape each into hamburger-shaped rounds, each about an inch thick. Sprinkle with salt and pepper. Place wire rack on baking dish and arrange patties over it.

- Cook meat about 3 minutes on one side if you wish meat rare. If you prefer it more well done cook up to 6 minutes on one side, then turn and continue cooking 2 to 4 minutes.

- Crumble cheese and top each portion of meat with equal portions of cheese, pressing to keep mounds of cheese intact. Spread top of buns with Hidden Valley® For Everything® Layer bottom bun with cheese-topped hamburger, pickled onions and pickles. Sprinkle top of each patty with chopped tarragon, add bun top.

- When ready to grill, oil grill rack. Place patties on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until no longer pink in center, turning once.

- Top burger buns with turkey burgers, lettuce, tomato slices and sprouts. Spread bottom halves of buns with Hidden Valley® For Everything®. Cover with top halves of buns.

Directions:- In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.

- Preheat the grill. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper.

- Form the mixture into 1/4-cup burgers. Brush both sides of the burgers with the remaining 1/4 cup of olive oil. Grills until golden, about 3 minutes per side. Layer over buns with tomato slices. Top with Hidden Valley® For Everything®.

Directions:- Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. On a hot grill, cook chicken for 4-5 minutes on each side. Top each chicken breast half with a tomato and cheese slice.

- Cover and cook for 2-3 minutes or until cheese is melted. Spread Hidden Valley® For Everything® over roll bottoms. Layer with chicken and bacon; replace tops.

Directions:- In a food processor, put the vinegar, water, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of salt and pepper. Pulse until finely chopped. Mix ingredients together in a bowl. Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated. Do not over-mix.

- Shape into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun. Chill about 30 minutes or until you are ready to cook. (Remember to wear gloves while handling jerk seasoning or thoroughly wash hands with soap and water after handling.)

- In a medium bowl, gently mix the cabbage, red onion, thyme, and Hidden Valley® For Everything® Place the patties on a hot, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Serve burgers on buns, topped with Hidden Valley® For Everything® coleslaw.

Directions:- Brush both sides of fillets with lime juice; sprinkle with lemon-pepper. Coat grill rack with nonstick cooking spray before starting the grill.

- Grill fillets, covered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork. Spread Hidden Valley® For Everything® over the bottom of each bun. Top with a fillet, lettuce and tomato; replace bun tops.

Directions:
- Combine first 4 ingredients.
- Shape mixture by tablespoonfuls into patties, and place on a rack in a broiler pan.
- Bake at 350° for 15 to 17 minutes or until done.
- Split rolls horizontally, and place a piece of cheese and a meat patty in each.
- Top with tomato slice and lettuce leaf.
- Place Hidden Valley® For Everything® in a bowl, dip tiny burgers into it.

Directions:
- Heat an outdoor grill to 400° F. Wipe the mushrooms clean. Using a spoon, scrape off the gills from the mushrooms. Whisk together olive oil, vinegar, Italian seasoning, salt and pepper.

- Brush the olive oil and vinegar mixture all over the mushrooms. Place the mushroom caps on the grill and grill about 2-3 minutes on each side. Remove grilled mushrooms to a plate, and cover to keep warm.

- Spread some Hidden Valley® For Everything® on both roll halves. Sprinkle basil on top. On the bottom half of the rolls, arrange the lettuce leaf, grilled portobello mushroom, and roasted red pepper. Place the other roll half on top.

Directions:
- Preheat your grill. In a large bowl, combine the eggs, onion, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 thin patties. Grill for 2-3 minutes on each side or until no longer pink.

- Top the bottom bun half with ketchup, chopped onions, one cooked beef patty, one slice of cheese, pickles, half a piece of lettuce, half a tablespoon of Hidden Valley® For Everything®, one tomato slice, the remaining lettuce leaf half, the second cooked beef patty and top with the second bun. Spread condiment of choice on the remaining bun half and place on top.